Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer

Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.

Substantiation of technological approaches to creation of a functional product based on creamy pumpkin composition

Scientific research and practice show that a certain part of the population of the Russian Federation has nutritional disorders. In particular, the deficiency in β-carotene is within 20%, vitamin C - 25%, iron - 35%, zinc - 35 - 45%. The analysis found that on the basis of widespread raw materials of plant origin and, in particular, carotene-containing, it is possible and advisable to create functional products containing a complex of vitamin and mineral substances with a synergistic (strengthening) effect. At the same time, the assumption was used about the possibility and feasibility of extracting β-carotene from pumpkin pulp by the fatty component of cream with a mass fraction of fat from 10% to 20%. Taking into account this approach, a basic technological scheme for obtaining food systems enriched with β-carotene has been developed. On the basis of the cream and pumpkin composition obtained according to one of the options, the recipe for the dessert chocolate paste “Armeyskaya” was developed. The possibility and expediency of creating a mayonnaise product with a relatively high protein content, a rational ratio of polyunsaturated fatty acids, as well as significant concentrations of vitamins has been substantiated. Rheological dependences and consumer properties of a mayonnaise product with a given physiological effect have been established. It was found that it contains an antioxidant complex: β-carotene + vitamin C + Zn, which has a synergistic effect. It makes it possible to recommend the product as having the effect of maintaining the activity of the cardiovascular system in accordance with the Russian national standard GOST R-54059-2010.

STUDY ON THE EFFECT OF CALCIUM-ALGINATE AND WHEY PROTEIN ON THE SURVIVAL RATE OF Bifidobacterium bifidum IN MAYONNAISE

ABSTRACT – QMFS 2019The functional food development by adding probiotic bacteria is getting a lot of concern. In this study, Bifidobacterium bifidum AS 1.1886 was encapsulated in calcium-alginate 2% w/v (C sample) or the mix of calcium-alginate 2% (w/v) and whey protein 1% (w/v) (CW sample) or calcium-alginate 2% (w/v) coated by whey protein 1% (w/v) (CcW sample) by extrusion method, and added to mayonnaise product. The pH changes, the survival rate of probiotic bacteria, and total yeast and mold count during storage, as well as the probiotic survival in simulated gastric medium, were evaluated. The result showed that the pH changes were not significantly different in all mayonnaise samples in this test. The viability of the free probiotic cell was significant decrease about 5.85 log CFU/g compared to 0.26 ÷ 1.14 log CFU/g in encapsulated cell samples after four weeks of storage. None of the free cells survived after six weeks of storage. The total yeast and mold count in samples related to the probiotic count, the viability of probiotic cells higher 6 log CFU/g might be controlling the growth of yeast and molds in mayonnaise. Whey protein has been shown to significantly improve the survival rate of B.bifidum and calcium-alginate coated by whey protein, indicating the most effective protection. The result showed that the application potential of encapsulated probiotic in mayonnaise product.

Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product

Background: Fishery industry has been important for Thai’s economic more than 30 years. It leads Thailand to be the one of world’s largest canned tuna producer and exporter. However, mainly white meat part is used in canned tuna product while the waste comprises roe, viscera, head and dark meat is sold to feed meal plant or sold as cheap material even its nutritive value is still high. There is well know that sea fish as tuna is a good source of polyunsaturated fatty acid (PUFA) such as Eicosapentaenoic acid (EPA) and Docosahexanoic acid (DHA). Many people around the world play more attention with salad dish with the dressing. Generally, mayonnaise is prefer for the salad dressing and it normally consists of chicken egg yolk which high saturated fatty acid and in addition, fat content in mayonnaise normally is about 30-65%. Therefore, normal mayonnaise is high in fat content and low polyunsaturated fatty acid then consuming this product may not a great idea for on diet or controlled weight people.Objective: To increase omega-3 by tuna roe substitution and to replace fat content by using inulin gel.Methods: Tuna roe was prepared by soaking with galangal extracted with 95% ethanol for removal fishy/rancidity odor. Inulin powder 45 g was added in to water to obtain final suspension 100 ml before brought to heat at temperature 65oC for 15 min to form a gel and stored at 4oC. Omega-3 mayonnaise product was started with using 100% tuna roe substitution for egg yolk. Thereafter, inulin gel was added to replace vegetable oil at 0, 25, 50, 75 and 100%. Basic mayonnaise containing egg yolk and 0% inulin gel (100% soy bean oil) was used as control sample. Color and emulsion stability test were monitored for physical quality. pH value, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were used for chemical quality. Total viable count (TVC), yeast and mold, lactic acid bacteria (LAB) and coliform were measured for microbiological quality. Sensory evaluation using 9-point hedonic scale technique was also monitored.Results: When increased inulin gel into the mayonnaise, L* value significantly increased while a* and b* values significantly decreased (p<0.05). Without added inulin gel, mayonnaise producing by using tuna roe had lower emulsion stability test (%) compared with control sample using egg yolk. It was found that using inulin gel significantly increased moisture contents and water activity of mayonnaise. However, there was no significantly different found in pH value in any sample. In addition, tuna roe mayonnaise with and without added inulin gel possessed higher lipid oxidation products determined as PV and TBARS value compared with basic mayonnaise using egg yolk. All microbiological quality indices were very low and passed standard regulation of mayonnaise product. Though, consumer acceptability of mayonnaise producing from tuna roe was lower than that of control, 50% of inulin gel substitution seemed to have better sensory score when compared with other inulin gel substitution groups. Therefore, sensory improvement of omega-3 mayonnaise product substituted with inulin gel need to be further studied.Conclusions: Mayonnaise producing from tuna roe and replacing fat with inulin gel between 25 to 100% were successful when determined by emulsion stability, pH value and microbiological quality. However, sensory score of using 100% tuna roe with and without inulin gel substitution for making mayonnaise was lower than that of control. Among tuna roe mayonnaise substituted with inulin gel, 50% should be selected for sensory improvement in the further work.Keywords: Tuna roe, Mayonnaise, Inulin, Omega-3